8 ounces uncooked tagliatelle pasta (or other long flat noodle)
1 bunch of green onions, trimmed and thinly sliced
1 tsp sesame oil
DIRECTIONS
Pat the pork dry with paper towels and season generously all over with salt & pepper.
Heat the peanut oil in a dutch oven over medium-high heat. When the oil is hot sear the pork on all sides until well browned, 2 to 3 minutes per side. Transfer the seared pork to a plate and set aside.
Keep the dutch oven over medium-high heat and add the yellow onion, serrano peppers, garlic, ginger, and soy sauce. Cook, stirring often, until the onion begins to soften, about 3 minutes.
Pour in the water then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits. Return the pork to the dutch oven and bring to a boil.
Place a lid on the dutch oven and reduce the heat to medium-low. Simmer until pork is fall off the bone tender, about 2 hours and 30 minutes.
Transfer the pork from the soup to a plate. Discard the bone and use two forks to shred the pork then return it to the soup.
Increase the heat to medium and stir in the uncooked noodles then cover and cook, stirring occasionally, for about 10 minutes or until noodles are cooked.
Take the soup off the heat and stir in the green onions and sesame oil. Season with additional salt & pepper if necessary.
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